Tuna Noodle Casserole

Tuna Noodle Casserole in white dish on striped dish towel

This fish-focused Tuna Noodle Casserole is as easy as can be, a cinch in a pinch for any dinner with friends or family.

Tuna Noodle Casserole
Makes 6 to 8 Servings
  • ¼ cup unsalted butter
  • 2 (8-ounce) packages baby portobello mushrooms, sliced
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped fresh thyme
  • 1 (10.5-ounce) can cream of celery soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2½ cups whole milk
  • 1½ tablespoons prepared horseradish
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (5-ounce) bag fresh baby spinach
  • 1 (16-ounce) package fusilli pasta, cooked according to package directions
  • 1 cup grated Parmesan cheese
  • 4 (5-ounce) cans albacore white tuna, drained
  • 2 tablespoons chopped fresh parsley
  • 1 cup crushed buttery round crackers
  • 2 tablespoons unsalted butter, melted
  • Garnish: chopped fresh parsley
  1. Preheat oven to 375°.
  2. In a large skillet or braiser, melt ¼ cup butter over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 5 minutes. Add garlic and thyme; cook until aromatic and softened, about 5 minutes. Add soups, milk, horseradish, salt, and pepper, stirring to combine. Let simmer for 5 minutes. Stir in spinach. Remove from heat and gently stir in cooked pasta, Parmesan, tuna, and parsley, being careful not to break up tuna.
  3. In a small bowl, stir together crackers and melted butter. Sprinkle on top of casserole.
  4. Bake until golden brown and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.